Corn pudding revolution: transform your kitchen into a corn haven – how to make corn pudding | i heart recipes
What To Know
- Bake for 45-50 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
- To reheat, microwave individual servings for 1-2 minutes, or bake the entire dish in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
- Can I make corn pudding in a slow cooker.
Corn pudding, a Southern classic, is a creamy, sweet, and savory side dish that’s perfect for any occasion. If you’re looking for a delicious and easy-to-make corn pudding recipe, you’ve come to the right place. This blog post will guide you through every step of the process, from gathering your ingredients to serving the finished dish.
Ingredients
- 1 (15.25-ounce) can cream-style corn
- 1 (15-ounce) can whole kernel corn, drained
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 1 large egg
- 1/4 cup (1/2 stick) unsalted butter, melted
Instructions
1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Prepare the corn: In a large bowl, combine the cream-style corn, whole kernel corn, flour, sugar, salt, and pepper. Stir until well combined.
3. Add the wet ingredients: In a separate bowl, whisk together the milk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
4. Pour into a baking dish: Pour the corn pudding mixture into a greased 8×8-inch baking dish.
5. Bake: Bake for 45-50 minutes, or until the pudding is set and a toothpick inserted into the center comes out clean.
6. Let cool: Allow the corn pudding to cool for 10 minutes before serving.
7. Serve: Serve the corn pudding warm with your favorite toppings, such as butter, honey, or cinnamon.
Tips
- For a creamier corn pudding, use all cream-style corn instead of whole kernel corn.
- To add a bit of spice, add a pinch of cayenne pepper to the dry ingredients.
- If you don’t have melted butter, you can use 1/4 cup of vegetable oil instead.
- For a crispy topping, sprinkle the corn pudding with grated Parmesan cheese before baking.
- Corn pudding can be made ahead of time and reheated when ready to serve.
Variations
- Creamy Corn Pudding: Use all cream-style corn instead of whole kernel corn.
- Spicy Corn Pudding: Add a pinch of cayenne pepper to the dry ingredients.
- Cheesy Corn Pudding: Add 1/2 cup of shredded cheddar cheese to the corn pudding mixture.
- Bacon Corn Pudding: Cook 4 slices of bacon until crispy. Crumble the bacon and add it to the corn pudding mixture.
- Jalapeno Corn Pudding: Add 1 finely chopped jalapeno pepper to the corn pudding mixture.
Common Mistakes to Avoid
- Overbaking: Do not overbake the corn pudding, or it will become dry and tough.
- Using too much flour: Too much flour will make the corn pudding dense and heavy.
- Not using enough milk: If the corn pudding is too thick, add more milk until it reaches the desired consistency.
- Not preheating the oven: Always preheat the oven before baking the corn pudding, or it will not cook evenly.
- Not letting the corn pudding cool: Allow the corn pudding to cool for 10 minutes before serving, or it will be too hot to eat.
How to Store Corn Pudding
Corn pudding can be stored in the refrigerator for up to 3 days. To reheat, microwave individual servings for 1-2 minutes, or bake the entire dish in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through.
Final Thoughts
Making corn pudding is a simple and rewarding experience. By following the steps outlined in this blog post, you can create a delicious and comforting dish that will be enjoyed by your family and friends. So next time you’re looking for a side dish that’s both satisfying and easy to make, give corn pudding a try.
Questions You May Have
Q: Can I use frozen corn in this recipe?
A: Yes, you can use frozen corn. Just thaw it completely before using.
Q: Can I make corn pudding in a slow cooker?
A: Yes, you can make corn pudding in a slow cooker. Cook on low for 4-6 hours, or until the pudding is set.
Q: Can I use other types of corn in this recipe?
A: Yes, you can use other types of corn, such as fresh corn kernels or frozen roasted corn.
Q: How do I know when the corn pudding is done baking?
A: The corn pudding is done baking when a toothpick inserted into the center comes out clean.
Q: Can I freeze corn pudding?
A: Yes, you can freeze corn pudding. Allow it to cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.
